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Basic Indian Curry with Paneer

Reviewed: Jun. 7, 2011
I made this with quite a few modifications: - No serrano peppers - No cream - No measured ingredients (just eyeballed) So, this was very loosely followed, but turned out great. I found that it tasted a little too much like tomato past, so I added some water for it to cook down and probably an additional 1/4 tsp (rough estimate) of the spices. Instead of the peppers, I used hot chili oil. Served with saffron rice!
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